Upgraded Carrot Ginger Soup
Servings: 4
For this carrot ginger soup, raw cashews simmer right in the pot with carrots, fresh ginger, garlic and cumin, then blend silky smooth without any cream. A squeeze of lemon brightens it, and it is ready in 40 minutes.
Ingredients
- 1 tsp avocado oil
- 1 yellow onion chopped
- ¼ cup ginger root chopped
- 4 garlic clove minced
- 2 tsp ground cumin ground
- 10 carrots washed and chopped into 1/2” pieces
- 4 cup vegetable stock
- 1 ½ cups non-dairy milk coconut, almond, etc
- 1 cup raw cashews
- 1 lemon juiced
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper ground to taste
Toppings
- ¼ cup toasted pepitas optional
Instructions
- Heat the avocado oil in a large saucepan over medium-high heat. Add the onion and ginger and cook until the onion is translucent.
- Add the garlic and cumin and cook, stirring constantly, for 1 minute.
- Add the carrots, vegetable stock, milk and cashews. Reduce the heat to a simmer and cook until the carrots are tender, about 20 minutes.
- Let the soup cool slightly, then purée with an immersion blender or in a standard blender, taking care with the hot liquid. If the soup is too thick, thin it with a little water.
- Stir in the lemon juice and season with salt and pepper. Top with the toasted pepitas and serve immediately.
Notes
- Prep Tip: No need to peel the carrots or ginger; just scrub them well. Cut the carrots into even 1/2-inch pieces so they cook at the same rate.
- Blender Tip: If using a standard blender, work in batches, fill it only halfway and remove the center cap, covering the opening with a towel so steam can escape.
- Instant Pot Method: Use the Saute setting for the onion, ginger, garlic and cumin, then add the carrots, stock and cashews. Pressure cook on high for 6 minutes, natural release for 10 minutes, then stir in the milk and blend.
- Storing: Keep cooled soup in an airtight container in the fridge for 4 to 5 days. Reheat gently on the stove, adding a splash of stock if it has thickened; freezing isn't recommended, since the cashews can turn grainy.
Nutrition
Serving: 2cups, Calories: 334kcal, Carbohydrates: 36g, Protein: 10g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Sodium: 1289mg, Potassium: 866mg, Fiber: 7g, Sugar: 13g, Vitamin A: 25998IU, Vitamin C: 27mg, Calcium: 243mg, Iron: 4mg
